Apricot-Almond Jam
Ingredients:
Instructions:
Apricot-Almond Jam
Combine all ingredients in a large stock pot. Gently mush the apricots with a wooden spoon, to release the juice. Leave for 1 hour. Turn the heat to medium low, and stirring every five minutes or so, let the apricots cook. Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking. Remove from heat and fill jars, leaving 1/4 head space. Wipe rims clean and put the canning lids in place. I usually do not process the jars in a boiling water, because my jam is always gone in about a month. But if you want you can process you jars in boiling water for 10 minutes, just to be sure they will store fine.